Almond tarts with blueberries

Mini tarts with an almond shortbread crust, a moist almond filling and blueberries. They’re so delicious, because almonds and blueberries make a perfect duo! The tarts are gluten-free and stay crunchy and tasty for a few days. Amazing with coffee and highly addictive!

almond filling

Instructions

In a large bowl, stir the butter with sugar and salt. In a separate bowl, whisk the egg, add to the bowl with the butter, add grated almonds and potato starch. Knead the dough. Refrigerate for 30 minutes.In a large bowl, whisk the egg. Combine with butter, sugar, ground almonds, potato starch, vanilla and lemon zest.Remove the dough from refrigerator, roll out and cut circles with a diameter slightly larger than the tart pans. Press them into buttered mini pans. Prick with a fork, spread with almond filling, sprinkle with blueberries and almond flakes.Place on a cookie sheet and bake for 30-35 minutes at 180°C or until lightly golden. Remove from the oven and let cool before removing tarts from pans. Enjoy!